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KMID : 0380919960250010104
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.104 ~ p.109
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Emulsification Stability of Oleoresin Red Pepper and Changes in Antioxidant Activity during Thermal Cooking
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Choi Ok-Soo
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Abstract
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The oleoresin rendered water solubility is an alternative process to minimize deterioration of red pepper during storage, to improve the original flavor and taste, and to expand multiplicity as processing aids. The changes in antioxidant activity were evaluated during thermal cooking of the modified oleoresin which was enriched water solubility by adding emulsifier. Dried red pepper powder (100 mesh of size particle) was extracted by steam distillation under reduced pressure to obtain oily compounds. The residue was reextracted with ethyl alcohol for 3 hours at 25℃ and the mixture was filtered. The filtrate was concentrated and combined with oily compounds. After the same volume of water was added to the combined extract, polyglycerol condensed ricinoleate(PGDR) was added to make 4%(w/v) final concentration and emulsified to make oleoresin. Emulsifying value of oleoresin measured at 24 hours after standing at 60℃ was the highest(94.5%), although the value was about 80% of the control after centrifuged for 100 min at 2,000×g. Oleoresin from red pepper showed a moderate antioxidation effect at 100℃ ; however, at 150℃ antioxidant effect was not observed due to degradation of capsaicin.
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KEYWORD
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capsicum, red pepper, oleoresin, emulsification, antioxidant activity
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